This is a print preview of "Cornish Hens With Mushroom Wine Sauce" recipe.

Cornish Hens With Mushroom Wine Sauce Recipe
by Global Cookbook

Cornish Hens With Mushroom Wine Sauce
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  Servings: 4

Ingredients

  • Vegetable cooking spray
  • 1 tsp Vegetable oil
  • 1/2 c. Chopped green onions
  • 1/4 c. Chopped carrot
  • 1 Tbsp. All-purpose flour
  • 3/4 c. Dry white wine
  • 3/4 c. Water
  • 1/2 tsp Chicken-flavored bouillon granules
  • 1/2 tsp Dry rosemary
  • 1/4 tsp Dry thyme
  • 1/4 tsp Garlic pwdr
  • 1 x Bay leaf
  • 1/2 lb Fresh mushrooms, halved
  • 4 x Cornish hens, skinned
  • 1 tsp Coarsely grnd pepper
  • 12 ounce Baby carrots, scraped
  • 2 stalk celery, cut diagonally into 1-inch pcs Fresh thyme sprigs, optional

Directions

  1. Coat a large nonstick skillet with cooking spray; add in oil. Place over medium-high heat till warm. Add in green onions and chopped carrot; saute/fry till crisp-tender.
  2. Stir in flour. Cook over medium heat, stirring constantly, 1 minute. Stir in wine and next 7 ingredients. Bring to a boil. Reduce heat; simmer 5 - 10 min, stirring frequently.
  3. Remove giblets from hens; reserve for another use. Rinse hens with cool, running water, and pat dry. Split each hen in half lengthwise, using an electric knife. Sprinkle with pepper.
  4. Place hens, cut side down, in a roasting pan coated with cooking spray. Spoon mushroom mix over hens. Cover and bake at 350 degrees for 45 min, basting frequently.
  5. Add in baby carrots and celery. Cover and bake an additional 20 min or possibly till vegetables are crisp-tender and hens are done.
  6. Remove and throw away bay leaf. Garnish with thyme sprigs, if you like.